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This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar The acid “cooks” the florets a little as ceviche does fish After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing
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This delicious and easy curry can be finished in just thirty minutes.
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Asian sesame oil and ginger add an aromatic twist to this simple, yet sophisticated egg dish.
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Get Pad Fry Recipe from Food Network
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Get Fantail Shrimp Recipe from Food Network
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A marinade for grilled chicken thighs is a little sweet, a little tangy, and a little hot thanks to maple syrup, rice vinegar, and plenty of seasonings. You can use chicken breasts, too.
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Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda.
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This take on homemade barbeque sauce is given a Korean flavor with the addition of vinegar, soy sauce, and chile-garlic sauce.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Winter Sangria Recipe from Food Network
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Get Pan-Fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing Recipe from Food Network
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A quick, spicy marinade prepares shrimp for the grill in this Chinese-style treatment.